Gluten Free Thumbprint Cookies

Gluten Free Thumbprint Cookies are filled with your favourite jam and melt in your mouth like a traditional whipped butter cookie. They are light and fluffy with a soft texture. The colours are festive, especially when red jams are used. These traditional cookies are a favourite for many, and this gluten free version will not disappoint! 

The best kind of Christmas cookies are the ones that melt in your mouth because they are so soft and fluffy. They are the ones that you can't stop eating because they are addicting and one is never enough. To me, this means either shortbread or whipped cookies. I wait all year for them because they just don't have the same effect when its not Christmas. When I found the last bit of my homemade Peach Jam and Raspberry Freezer Jam I decided to try making these cookies, the dough and jam were the perfect compliment for each other. The tartness of the peach jam is the perfect balance with the sweet cookie. These gluten free cookies are quick and easy to make. They add colour to any cookie platter, and can be enjoyed by everyone. I found then when pressed down by the thumb they cracked but could easily be put back together, this did not have any effect on their texture once baked. If the dough is too soft or sticky after mixing and it is difficult to roll them into balls, chill the dough in the fridge for 30 minutes. There are so many ways that you could customize these cookies if jam isn't your favourite. Placing chocolate in the middle or rolling the dough in your favourite nut or coconut adds variety. This recipe makes approx. 30 cookies so you could make a few variations.

Gluten Free Thumbprint Cookies

1 Cup Soft Butter
1/2 Cup Icing Sugar
2 Tsp Vanilla
2 Cups Gluten Free 1:1 Flour
Jam of your choosing (Approx 1/2 Cup)

- Preheat oven to 350 degrees.
- Cream together Butter, Sugar and Vanilla until fluffy.
- Add in flour and mix.
- Roll into 1 inch size balls and place on a parchment lined cookie sheet. 
- Press centre down with thumb or the back of a spoon.
- Fill centre with Jam
- Bake 12-15 minutes and let cool for 10 minutes before removing to wire racks. 
- Once cool, sprinkle with icing sugar. 

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins are perfect to kick off spring! They have great flavour, texture, and are moist! They are filling and make the perfect breakfast. They freeze well and are versatile. The blueberries can be substituted for your favourite summertime berry!

Im back! It has been a long time since my last post, but I needed a break to focus on finishing school and getting through the ski season. Life has been busy and my cooking and baking began to resemble a caveman that had to gather and scrounge for food, and most of the things I made were sloppy, rushed, and consisted of last weeks left overs and whatever was found at the back of the fridge (not rather appealing).

Spring is in full swing, and that is the perfect time for fresh starts. It is a time when mother earth comes out of hibernation and allows the trees, flowers, and plants to bloom and grow. Spring is a great time to reflect on the long winter, and contemplate the path your following. It is a great time to make any necessary changes to find yourself and your happiness again. Spring is a time for growth, to shed layers from the past that you no longer need, and to allow yourself to be free. It is a time to do the things you have always wanted to and let go of all the thoughts, and ideas that have been holding you back.

To me, spring is a bright and exciting time. I feel like I need less sleep and have more energy than ever. It also marks the beginning of the farmers market, which is one of my favourite places to pick up local plants, produce, and home made gluten free goods. Spring means that soon all fruit and vegetables will be fresh and BERRIES WILL BE EVERYWHERE! The perfect way to mark the start of spring is with these gluten free blueberry muffins! They have great texture and make a great breakfast or snack. They freeze well and taste great with a cup of coffee in the morning! The granola and honey toping ensure that the muffin stays moist and adds extra flavour and texture!

Blueberry Muffins

2 1/2 Cup Gluten Free All Purpose Flour

1/2 Cup Sugar

2 Tbsp Chia Seeds

1/4 Tsp Baking Soda

2 Tsp Baking Powder

1 Tsp Xanthan Gum

Juice of 1 Lemon

1 Tbsp Lemon Zest

1/4 Cup Melted Coconut Oil

2 Eggs

1 Cup Blueberries

1 Cup Greek Yogurt

1/3 Cup Apple Sauce

Topping

2 Tbsp Honey

1/4 Cup Granola (Gluten Free Granola)

Preheat the oven to 400 degrees. In separate bowls combine the wet ingredients and the dry ingredients. Add the wet ingredients to the dry ingredients and mix until all the ingredients are wet. Do not over mix, just ensure that everything is combined. Fill a greased muffin tin using a 1/4 Cup measuring cup. Bake for 20-25 Minutes. While cooking, mix together to topping ingredients and put on top as soon as the muffins come out of the oven.

I hope everyone has a great spring and has a chance to get outside and enjoy the blooming trees, and the warmth of the sun. I hope everyone has a chance to reflect on the winter and begins to feel energized and refreshed! The changing of the season is the perfect time to make changes in yourself.

K.

Valentine's Day Sugar Cookies

These gluten free sugar cookies roll easily and are quick to make. They have great lemon flavour, and are chewy on the inside with a crunchy shell! The recipe makes approx. three dozen cookies, however when using a smaller cutter you can get between 50-60 cookies! They can be enjoyed for any occasion, and the lemon flavour can be substituted for your favourite!

Valentine's Day is among us! This means chocolates, sweets, and lots of love! I love cookies, so what better for a love day than indulging in my favourite kind of cookie! Sugar cookies are so versatile, they can be enjoyed for any holiday and are so colourful and joyous! I made a different recipe for Christmas Sugar Cookies, and I would say this one is just as delicious! However, if I was using a larger cookie shape I would stick to the Christmas recipe. For my Valentine's inspired cookies I used a liner cookie cutter, and instead of jam I used icing in the centre. They are soft inside, and crunchy on the outside just like a sugar cookie should be!

Gluten Free Sugar Cookies

1 1/2 Cup All Purpose Gluten Free Flour

1/2 Cup Coconut Flour

1/2 Cup Sugar

1 Tsp Xanthan Gum

1 Tsp Baking Soda

1 1/2 Tbsp Lemon Juice

1 Tbsp Lemon Zest

1 Cup Butter

1 Egg

In mixer beat together Egg, Lemon Juice, Lemon Zest, and Butter. In a separate bowl thoroughly combine the remaining ingredients and add to the mixed. Mix until combined and a dough forms. Place in an air tight container and refrigerate for at least an hour. The dough will be to warm to roll immediately after mixing. 

Remove from the fridge and preheat oven to 350 Degrees. Roll out in sections on parchment paper, using icing sugar rather than flour to help with rolling. This ensures that the cookies do not become crumbly.

Places cut outs on a parchment lines cookie sheet and cook 8-10 minutes, until the bottoms begin to brown. Let cool on the cookie sheet for a few minutes before transferring to a wire rack. Do not apply icing until cookies are completely cooled.

Icing

2 Cups Powdered Sugar

2 Tbsp Milk

1 Tbsp Lemon Juice

Mix together, adding either more milk or sugar until you reach desired consistency. Add food colouring if you desire a particular colour.

These cookies are so easy to make, and will be a great treat for Valentine's Day! Do not forget to check out my post of Valentine's Day Gluten Free Pancakes! They are perfect for breakfast in bed or an enjoyable breakfast with family and friends! I hope everyone feels extra special this Saturday and enjoys their day!

K.

Gluten Free Smartie Cake

Gluten Free Smartie Cake is a great slice to add to your holiday baking tray! It tastes as if it was full of gluten, and is packed with chocolate! It is very quick to make, and can be adapted to suit anyones sweet tooth.

Day 11: 12 Days of Gluten Free Christmas Baking

This Smartie cake can be made in a pinch and is great for anyone who cannot eat gluten! It is full of chocolate, and tastes great. It can be made in advance and frozen so every slice is just as fresh as the first. This can be changed to use whatever type of chocolate goodies you prefer!

Gluten Free Smartie Cake

1/2 Cup Butter, Melted

1 Cup Brown Sugar

1 Egg

1 Cup Gluten Free All Purpose Flour

1 Tsp Baking Powder

1 Tsp Xanthan Gum

1/2 Cup Christmas Smarties

1/3 Cup Butterscotch Chips

Preheat oven to 350 Degrees

Mix together Butter, Sugar, and Egg

Add Flour, Baking Powder, and Xanthan Gum.

Towards end, add Smarties, and Butterscotch Chips.

Put in 8x8 Greased Pan.

On top cover with Chocolate Chips and Sprinkles.

Bake for 25 Minutes.

Tomorrow is the last day of 12 Days of Gluten Free Baking, so you will hopefully have time to bake some yummy goodies! Here are the previous days of baking if you haven't had a chance to check them out yet!

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

Day 3: Gluten Free Gingersnaps

Day 4: Gluten Free Gingerbread Eggnog Donuts

Day 5: Honey Glazed Honey Brie Cheese

Day 6: Gluten Free Cheesy Crackers

Day 7: Gluten Free Breakfast Omelettes 

Day 8: Gluten Free Toffee Tarts

Day 9: Gluten Free Shortbread Cookies
Day 10: Gluten Free Peanut Butter Cereal Bars

Gluten Free Peanut Butter Cereal Bars

This Gluten Free Slice is chewy, full of peanut butter and chocolate, and easy to make! You can top it any way you like, and one slice will not be enough. It is like a puff wheat cake, but uses peanut butter instead of cocoa and different cereals. This is a must try for everyone doing their holiday baking!

Day 10: 12 Days of Gluten Free Christmas Baking

These Gluten Free Peanut Butter Cereal Bars are easy to make, and are addicting and delicious.They have a great chewy texture but remain crunchy and delicious. You can add more cereal if you would like them to be less chewy, and less cereal if you want them to be more chewy.

Gluten Free Peanut Butter Cereal Bars

1 Cup Corn Syrup

3/4 Cup Sugar

1 Cup Peanut Butter

2 1/2 Cups Gluten Free Chex Cereal

2 1/2 Cups Gluten Free Rice Krispie Cereal

1/2 Cup Butterscotch Chips

1/2 Cup Milk Chocolate Melting Chocolate

1 Tbsp Butter

1/4 Cup Flaked Coconut

In a saucepan, over low heat, melt the Corn Syrup and Sugar together. Do not boil. 

Once Sugar is dissolved, add the Peanut Butter and stir until melted. 

Mix with all Cereal and Butterscotch Chips and place in 9x13 inch pan.

Melt Butter and Milk Chocolate in a saucepan, once melted spread out over the top of slice.

Drizzle Coconut on top.

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

Day 3: Gluten Free Gingersnaps

Day 4: Gluten Free Gingerbread Eggnog Donuts

Day 5: Honey Glazed Honey Brie Cheese

Day 6: Gluten Free Cheesy Crackers

Day 7: Gluten Free Breakfast Omelettes 

Day 8: Gluten Free Toffee Tarts

Day 9: Gluten Free Shortbread Cookies

Gluten Free Toffee Tarts

Gluten Free Toffee Tarts have a cookie shell and are filled with ooey gooey goodness! They are quick to make, and can be topped however you like. The toffee is sweet, but the shell balances it out and creates the perfect combination for a Christmas treat!

Day 8: 12 Days of Gluten Free Christmas Baking

These toffee tarts have a homemade, gluten free, cookie shell. They are full of sweet toffee and topped with milk chocolate. They make a great dessert, or a tasty addition to any sweets table. Toffee tarts are easy to make, don't let the long recipe trick you. They do not take much longer than baking cookies and icing them, and they are a great change from tradition butter and mincemeat tarts. Toffee tarts will satisfy your sweet tooth, and are sure to become a holiday favourite!

Gluten Free Toffee Tarts

Cookie Tart Shell

1/2 Cup Butter

1/2 Cup Sugar

1/2 Cup Arrowroot Flour

1/2 Cup Coconut Flour 

2 Eggs

1/4 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xanthan Gum

1 Tsp Vanilla

*Gluten Free All Purpose Flour can be substituted for the Arrowroot and Coconut Flour

Preheat oven to 350 Degrees

Whip together Butter, Sugar, and Eggs

Mix in remaining ingredients and beat until creamy.

Roll out on the counter with icing sugar.

Cut Round Circles with a cookie cutter or drinking glass. 

Lightly press into greased muffin tins.

Bake for 10 Minutes, or until edges start to brown. 

Remove from oven and let cool.

While the shells are cooling, begin making the toffee filling. 

Toffee Filling

300 Grams Mackintosh Toffee

1/2 Cup Whipping Cream

Melt on low heat, stirring constantly.

Once melted fill tart shells.

Place in fridge on wire racks or a cookie sheet to chill.

*If you do not want to top with melted chocolate, or are short on time you can put chocolate chips/chunks on top while the toffee is still hot!

Chocolate Topping

1 Tbsp Butter

1/2 Cup Milk Chocolate Melting Chocolate

Melt together on low heat, stirring constantly.

Drizzle on top of cooled Tarts.

Day 1: Christmas Coconut Macaroons
Day 2: Gluten Free Rolled Vanilla Chip Cookies
Day 3: Gluten Free Gingersnaps
Day 4: Gluten Free Gingerbread Eggnog Donuts
Day 5: Honey Glazed Honey Brie Cheese
Day 6: Gluten Free Cheesy Crackers
Day 7: Gluten Free Breakfast Omelettes 

Gluten Free Gingersnaps

These gingersnaps hold true to their name, they snap perfectly when you bite into them and they are gluten free! They have great flavor, texture, and smell like Christmas! They pair perfectly with a cup of tea and can be enjoyed all winter!

Day 3: 12 Days Of Gluten Free Christmas Baking

When I think about Christmas baking I instantly think of cookies. Cookies are a staple of Christmas!  Many people leave cookies out for Santa on Christmas Eve (I always left perogies and cabbage rolls

–and learned that Santa loved good Ukrainian food), children spend time decorating the perfect gingerbread men, and everyone has their favorite cookie that they wait all year to enjoy! Gingersnaps are one of my favorite cookies! I enjoy them with lunch on the ski hill, or as a snack with my afternoon coffee. They are refreshing because they are not to sweet and they leave behind a warm and cozy feeling!

Gingersnaps are a great cookie to enjoy with tea or coffee. They have a nice snap when bitten into, they get their name “snap” from the sound they make when you bite them or break them in half. They are even better when dipped in a warm beverage.  They are light, and can have many uses. I enjoy gingersnaps when my stomach is upset, or when broken up they make a great piecrust! Gingersnaps are supposed to be brittle, so converting them to a gluten free cookie isn’t to hard since gluten free baking can tend to be on the brittle side. These gluten free gingersnaps will not disappoint! The smell of the ginger cooking is warm and inviting, it is sure to fill your home with the holiday spirit.

Gluten Free Gingersnaps

1 Cup Brown Sugar

¾ Cup Butter

1 Egg

¼ Cup Molasses

2 Cups All Purpose Gluten Free Flour

1/2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Ginger

1 Tsp Cloves

Cream together Butter, Sugar, and Egg

Add Molasses and beat together

In a separate bowl combine all dry ingredients and add to wet ingredients.

Combine together

Chill dough in fridge

Preheat oven to 350 Degrees

Roll into 1 inch balls and roll in sugar. Place on lined cookie sheet and press down with a fork.

Bake for 10 minutes

If you have not had a chance yet, do not forget to check out previous posts of the 12 Days of Gluten Free Christmas Baking!

Day 1: Christmas Coconut Macaroons

Day 2: Gluten Free Rolled Vanilla Chip Cookies

See you tomorrow for day 4!

K.

Gluten Free Rolled Vanilla Chip Cookies

Gluten Free Vanilla Chip Cookies are sure to be a new Holiday favorite. They have wonderful flavor and pair great with a glass of milk or eggnog! They roll easily and are addicting, one will not be enough!

Day 2: 12 Days of Gluten Free Christmas Baking

Day 2 is here! Yesterday I posted Christmas Coconut Macaroons, and I am sticking with the cookie theme again today. Cookies are a large part of Christmas baking, everyone has their favourites and they are easy to grab when company stops by or for any Christmas Cookie Swap. When I was first diagnosed with Celiac Disease I missed cookies more than anything. They come in so many varieties and are a great snack to satisfy a sweet tooth. 

When I made these cookies I wanted something that was crumbly, but not in the usual gluten free way. I wanted them to taste like the pre packaged store bough cookies, and I think these hit the mark. They are gluten free, have amazing flavor, and crumble in the right way without being dry. They pair perfectly with  a glass of milk, and Santa Clause will love them when he shows up on Christmas!

Rolled Gluten Free Vanilla Chip Cookies

1/3 Cup Butter

½ Cup Sugar

½ Cup Coconut Flour

½ Cup All Purpose Gluten Free Flour

1 Egg

½ Tsp Baking soda

1 Tsp Xanthan Gum

1 Tsp Vanilla

½ Cup Vanilla Christmas Chips

Beat together Butter, Sugar, and Egg

Mix in remaining ingredients, adding the chips when mixing is almost complete.

Divide the dough in half and roll into two logs approx 1.5 Inches in diameter, wrap in plastic wrap, and let chill in fridge overnight.

Preheat oven to 350 Degrees

Slice Cookies 1/3 inch thick

Bake for 12 Minutes

Makes approx. 30 Cookies

Christmas is full of family traditions. Many families bake goodies together during the holiday season. This can be hard for a person adjusting to having Celiac Disease, or a gluten intolerance. But there are so many option for Gluten Free baking that they no longer have to feel left out or discouraged. Make Gluten Free baking apart of your holiday regimen and everyone will feel the love and spirit of Christmas!

Have a Great Day, 

See you tomorrow for day 3!

K.

Halloween Inspired Gluten-Free Pumpkin Banana Chip Muffins

These Halloween inspired Pumpkin Banana Chip muffins are perfect for people with allergies.  They are gluten, egg, dairy, and peanut free. They are perfectly spiced, with a soft and moist texture that can be hard to find in Gluten Free baking. They are a great option for snacks, and breakfasts on the go. They fill the fall season with a comforting warmth!

Halloween is just a short day away, and this means candy, treats, and dressing up as your favorite character, person, or thing. The options are endless! My favorite part of Halloween has always been making my costume! It is always fun looking for bits and pieces to make yourself into whoever you want to be. As a child I was always wrapped up in the warmest snowsuit I had, and was shoved into an oversized costume to stay warm for a prairie Halloween. It was usually difficult to move, but I always managed to get the biggest bag of loot. Back then I did not have Celiac disease and could eat whatever goodies I received, after my parents inspected them of course! However, things are not the same now. I can no longer enjoy my favorite treats, such as Twix bars, Coffee Crisps, and Kit Kats.

I could not imagine being a child with allergies. Halloween would lose a bit of its enjoyment when you have to give away most of your candy to friends, and family. However, children with allergies enjoy the tradition of trick-or-treating just as much as any other child. Thankfully the Teal Pumpkin Project has been developed to raise awareness for allergies, and gives children with with allergies the opportunity to find some enjoyment in their candy bags. People paint a pumpkin, which is typically orange, teal and place it outside their home. This alerts trick-or-treaters with allergies that they can go to that house and receive an allergen free treat, such as stickers, pencils, or erasers. Children can still dress up and participate in traditional trick-or-treating without having to worry about becoming ill, or not being able to enjoy any of their goodies. The Teal Pumpkin Project promotes inclusion of all individuals and promotes safety for those who struggle with various allergies. To find out more about the Teal Pumpkin Project click HERE.

Lately I have been finding the same problem that trick-or-treaters with allergies face on Halloween. While I always pack my own food and snacks for a day at school, sometimes it would be nice to be able to grab a gluten-free treat when I get myself a coffee. The psychology club on campus is having a bake sale and I offered to make muffins. When deciding what kind of muffins to bake I thought it would be great to make something that everyone can enjoy. There are always bake sales on campus that I find myself walking by without supporting, as I cannot usually enjoy any of the delicious treats. These Halloween inspired muffins are gluten, egg, and peanut free. They have the option of being dairy free, but the pumpkin marshmallow on top may contain milk. I did not place the marshmallow on all of the muffins, just in case.

Pumpkin Banana Chip Muffins

 1 Cup Pumpkin Puree

1/3 Cup Coconut Oil

2 Bananas

½ Cup Brown Sugar

½ Cup White Sugar

1 ½ Cups Gluten Free Flour

½ Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xantham Gum

½ Cup Chocolate Chips

1 Tsp Pumpkin Pie Spice

Cream Cheese Glaze

4 Oz Tofu Cream Cheese 

1/3 Cup Icing Sugar

Almond Milk

Cream together Pumpkin Puree, Oil, Bananas, and Sugar. Add try ingredients and mix until combined. Fold in Chocolate Chips. Fill Muffin tins 2/3 full. Bake at 350 Degrees for 25 Minutes. While the muffins are baking, beat the cream cheese and add Icing Sugar. Beat in Almond Milk, adding small amounts until you reach desired consistency. Once the muffins are cooled, cover with cream cheese glaze and enjoy!

I hope everyone can safely enjoy Halloween and have a few treats. If you are looking for a safe way to trick-or-treat, or want to provide a safe place for children with allergies please consider joining the Teal Pumpkin Project. I do not get trick-or-treaters in my neighborhood, but am going to keep some pencils and spider rings on hand just in case. I am still piecing together my costume, but it is going to be difficult to top last year’s homemade batman and robin costumes! After Halloween it will be time to start getting ready for final exams and Christmas! I have been making slow changes in my routine after my stomach attack, and am ready to share them with you all! Stay tuned for tips and recipes for getting back into healthy eating, weight watchers, and regular work outs after being knocked down for many weeks! It feels great to slowly be getting back to myself!   

Happy Halloween!

K.         

2013 Homemade Batman & Robin Costumes

Gluten-Free Pumpkin Spice Donuts

Getting Lost in A Corn Maze

These gluten free mini donuts have the texture of a cake donut and are perfectly spiced for the holiday season! They are quick to make and even quicker to eat!

October is finally here! Summer may be over, but fall is in full swing. This means apple ciders, pumpkin spice lattes, searching the pumpkin patch for the best jack-o-lantern, corn mazes, cozy scarves, jumping in leaves, and a Thanksgiving feast. October starts with a bang, and ends with a great Halloween bash. It is my favourite month for so many reasons. It is a time to reflect on the past summer months, and start planning how to reach the goals that have been put on hold. It is a time to remember that the small daily successes are just as important as the bigger ones. Every time I see the leaves change colour, or the fog roll out of the valley, I am reminded of the beauty of life and I am inspired to live life to its fullest.


The newest craze is pumpkin spice everything! Thanks to Starbucks and their pumpkin spice latte, pumpkin spice is appearing everywhere - and it is a bandwagon I am jumping onto. I love pumpkin pie, pumpkin spice, and everything pumpkin! Todays baking was inspired by a bottle of  the Blackberry Patch Pumpkin Spice Syrup I found at Winners! It has great flavour, and is a wonderful change from the usual maple syrup. I want to put it in, and on everything possible this season!

Thanksgiving is coming up very quickly, and I thought mini donuts would be a great change from the traditional pumpkin pie! I love donuts, my Grandma used to make the best fried donuts that were perfect when warmed up and covered in endless amounts of powdered sugar. Sadly, since being diagnosed with Celiac Disease, my days of Grandmas donuts are long gone. Lately I have been craving donuts, and every moment spent in the Tim Hortons line at school makes it a little worse. I decided to try making gluten free donuts. Since I always take a task head on I decided to start BIG and make gluten free pumpkin donuts with a chocolate pumpkin spice glaze, and a pumpkin spice honey glaze. These mini donuts are the perfect alternative for people want a change from tradition, they also make a great breakfast, or snack. The batter can be used to make waffles and pancakes as well.

Gluten-Free Pumpkin Spice Donuts

1 Cup Pumpkin Puree

2 Eggs

1 ½ Cup All Purpose Gluten Free Flour

¼ Cup Coconut Flour

1 Tbsp Coconut Oil

2 Tsp Pumpkin Spice

1 Tsp Xantham Gum

2 Tsp Baking Powder

½ Cup Brown Sugar

½ Cup Almond Milk

- Combine Pumpkin Puree, Eggs, Coconut Oil, and Almond Milk until smooth. 

- In another bowl combine all dry ingredients.

- Slowly add dry ingredients into mixer, and mix until smooth.

- Pipe into donut moulds so they are full. The donuts do not rise very much.

- I used a Donut Maker and let them bake for 3 Minutes. If you do not have a donut maker bake at 350 degrees for 10-12 Minutes.

-Place on wire racks to let cool. Once cooled, trim excess dough off the sides and glaze with your choice of glaze. I used Maple Glaze, and a Chocolate Pumpkin Spice Glaze.

                    Makes 18 Mini Donuts

Maple Glaze

1/8 Cup Icing Sugar

1 Tbsp Pumpkin Spice Syrup

1 Tbsp Honey

1 Tbsp Almond Milk

-Combine all ingredients together until smooth and fully dip donuts. Place on wire racks to allow excess to drip off.

Chocolate Pumpkin Spice Glaze

1 Tbsp Margarine

1/3 Cup Semi-Sweet Chocolate Chips

2 Tbsp Pumpkin Spice Syrup

- melt margarine in a sauce pan and add chocolate chips, stirring constantly until melted. Add syrup and stir until mixed. Dip donuts in on one side, and place on wire racks to cool. 

Thanksgiving offers a time to catch up with family and friends, and enjoy each others company. It is a time to give thanks for all of life's blessings. Thanksgiving is a reminder that nothing in life should be taken for granted.  This year I have so much to the thankful for and am so grateful for everyone in my life. I hope the next weeks bring everyone health and happiness. I hope those goals are within reach, and that life's possibilities are at your fingertips. 

K.

Gluten Free Cheeky Cherry Banana Loaf

Full of fresh local cherries and packed with many healthy benefits! Cherries are a summer favourite and the texture and flavour of this cherry loaf will make you forget that it is gluten free!

The last month has been jam packed with visiting, travelling, and endless fun back home in Saskatchewan! The trip home was long overdue, I have not been back to Saskatoon for over two years. It was great to catch up with family and friends, and to visit all the places that I found comforting and that offered me a piece of silence when I lived there. It was busy, but I managed to eat healthy while away. I did not gain any weight. However, I did not lose any either. Now that I am back I can get back onto weight watchers and continue on my journey to a healthier lifestyle.


Before leaving for Saskatchewan my mom decided that we should take something to eat for breakfasts and snacks in the hotel. This was the perfect opportunity to create a healthy and filling loaf that was gluten free. I was so excited to use all the fresh fruits available to me in the Okanagan! My fruit of choice was cherries. Cherry season lasts from June to mid-July, but you can still find some in the grocery stores and at the fruit stands. If you get a chance, this is a great loaf and I definitely recommend trying it out!

Cherries are full of healthy benefits! They are a great antioxidant and will help keep you looking young and prevent against cancer and disease.  Cherries are jam packed with fibre and can help with weight loss, improve the quality of your diet, and boost the immune system to keep you healthy! Cherries naturally contain melatonin and help regulate sleep patterns, they are also a great source of potassium and many other vitamins! If this isn't enough of a reason to eat cherries I will remind you that they are low in calories and taste amazing! The best part of living in British Columbia is that cherry season comes fast and it lasts long enough to ensure that you indulge in enough cherries (guilt-free) until the next season!

Gluten Free Cheeky Cherry Banana Loaf

Loaf
2 Cups Gluten Free Flour
1 Cup Sugar
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Guar Gum
1 Tsp Cinnamon
1 Tsp Nutmeg
2 Tsp Vanilla
3/4 Cup Soured Almond Milk
1/2 Cup Apple Sauce
1/2 Cup Coconut Milk Yogurt
1 Cup Banana
1 Cup Cherries

Mix all dry ingredients and wet ingredients separately. Place all wet ingredients in the blender (excluding the cherries) until smooth. Combine both mixtures and fold in the cherries. Bake at 350 degrees for 45-50 minutes. While loaf is baking make the glaze.

Glaze

1 Tbs Butter

2 Tbs Corn Syrup

1 Cup Chopped Cherries

1/2 Cup Chopped Almonds

Boil down slowly and add water as needed to help the glaze boil down. I added rum at the end to add some moisture and flavour. 

I learned a lot about myself while I was gone. Going home made me realize that Saskatoon is not my home anymore. I made a good decision when I moved to Kamloops and I would not change a thing about my life today! I was a different person and believe that I have grown up since leaving. I truly believe that moving away is what helped me grow and change into the person I am today. For that I am grateful. People change and people move on, they leave their comfort zone and the challenge helps them become something great. People grow apart from the ones that they know, and the places that they call home. There is nothing wrong with growing and changing, but it is a easier process when you are surrounded by the ones who love you for who you are and not what you can do for them. I am deeply and truly grateful for my friends and family that give me support everyday to be the best person I can be. Thank you.

Saskatchewan's Provincial Flower

I hope everyone enjoys their long weekend!
k.